Beef Stroganoff


  • 500g beef fillet or rump steak – cut into thin strips
  • 2 finely chopped onions
  • 400g sliced mushrooms
  • 400ml soured cream or creme fraiche
  • 3 finely chopped garlic cloves
  • 2 tsp Dijon Mustard
  • butter, olive oil, black pepper, salt, sweet paprika
  • finely chopped parsley to serve.
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Beef Stroganoff is a popular classic dish world wide, for the obvious reason that beef is the hero ingredient, but also because it is a fabulously fast and delicious dish to make during the busy week.

This is fairly quick dish to make because you don’t want to overcook the beef, otherwise it will go tough.Therefore cook the beef first in batches, and to then set it aside whilst you prepare the stroganoff sauce.

Fire up your Amigo Oven to full temperature and let the oven drop to approx 260c.

  • Season the beef with salt and pepper.
  • Heat the oil and butter in an oven proof  pan at the front of your Amigo Oven and flash-fry the strips in batches on all sides very quickly. Don’t fully cook them to prevent the beef from getting tough.  Remove beef and set aside.
  • Add a knob of butter and sauté the onions and garlic until soften slightly. Add the mushrooms until they start to soften and release some liquid.
  • Stir in the sweet paprika and mustard.
  • Add the soured cream or creme fraiche and stir well. Feel free to add a splash of white wine and let it reduce.
  • Once the sauce is the right consistency, return the beef back to the pan together with any juices. Mix together and season for taste. Add a touch of boiling water or more soured cream if you want to create more sauce.
  • Remove dish from the oven, add some fresh parsley over the top and extra soured cream if desired.
  • Serve with creamy mash or rice.